The objective of this work was to develop practices and mechanisms thathelp in the process of inserting socio-environmental responsibility and sustainability in activities related to the production of meals in industrial kitchens, the UANs (Food and Nutrition Units). For this, 01 hospital unit and 01 institutional unit were selected, belonging to the CBMERJ (Military Fire Department of the StateofRio de Janeiro,Brazil).Both independently develop sustainable actions and socio-environmental measures. The work was divided into3 stages. The first stage consisted of participatory observation in the field and selection of goals of the SDGs that have a more direct connection with theactivities that take place in the UANs. The second stage consisted of the elaboration and application of a questionnaire adapted from Karp s environmental behavior scale (1996), for 3 groups, employees and users of the 2 UANs. The third stage consisted of preparing recommendations for sustainable practices for UANs. The results showed that many important behaviors, for the context of sustainability, are not part of the individuals routine and there is a lack of effective actions, but they have a high degree of interest in participating in voluntary activities in favor of the environment, something positive for the transition to occur. The final product of this study is the Sustainable Best PracticesManual, adaptable to different contexts and locations. It proposes a set of strategies to start the process of transition from the current state to a more sustainable one, contributing to the current debates on food sustainability.